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Description
  • Cílem této práce bylo kvantifikovat rozdíly ve složení jatečného těla prasat s různým podílem svaloviny. Analyzované jatečné trupy byly rozděleny do skupin podle podílu svaloviny. Jatečná těla byla rozdělena do základních partií a u hlavních masitých částí byl stanoven podíl svaloviny. Jatečná hodnota znatelně rostla se zvyšujícím se podílem svaloviny u jatečného těla. U jatečných těl s vysokým stupněm hodnocení lze bok považovat za jatečnou partii s převládající svalovou tkání. Výsledky potvrzují, že hodnocení jatečných těl podle obsahu svaloviny má své oprávnění. (cs)
  • The objective of the study was to quantify differences in the carcass composition of pig carcasses with different lean meat proportions. The analysed carcasses were classified into the groups according to their lean meat proportion. Carcasses from each group were cut into primal cuts and the main cuts were analysed and lean meat proportions were calculated. Carcass value was markedly enhanced by the increasing carcass lean meat proportion. In carcasses with a high classification score the belly was the cut with the predominant muscle tissue. The results proved the efficiency of carcass evaluation based on the lean meat proportion.
  • The objective of the study was to quantify differences in the carcass composition of pig carcasses with different lean meat proportions. The analysed carcasses were classified into the groups according to their lean meat proportion. Carcasses from each group were cut into primal cuts and the main cuts were analysed and lean meat proportions were calculated. Carcass value was markedly enhanced by the increasing carcass lean meat proportion. In carcasses with a high classification score the belly was the cut with the predominant muscle tissue. The results proved the efficiency of carcass evaluation based on the lean meat proportion. (en)
Title
  • Pig carcass quality in relation to carcass lean meat proportion
  • Pig carcass quality in relation to carcass lean meat proportion (en)
  • Kvalita jatečného trupu prasat ve vztahu k podílu svaloviny (cs)
skos:prefLabel
  • Pig carcass quality in relation to carcass lean meat proportion
  • Pig carcass quality in relation to carcass lean meat proportion (en)
  • Kvalita jatečného trupu prasat ve vztahu k podílu svaloviny (cs)
skos:notation
  • RIV/00027014:_____/06:#0000221!RIV07-MZE-00027014
http://linked.open.../vavai/riv/strany
  • 1
http://linked.open...avai/riv/aktivita
http://linked.open...avai/riv/aktivity
  • Z(MZE0002701403)
http://linked.open...iv/cisloPeriodika
  • 1
http://linked.open...vai/riv/dodaniDat
http://linked.open...aciTvurceVysledku
http://linked.open.../riv/druhVysledku
http://linked.open...iv/duvernostUdaju
http://linked.open...titaPredkladatele
http://linked.open...dnocenehoVysledku
  • 492125
http://linked.open...ai/riv/idVysledku
  • RIV/00027014:_____/06:#0000221
http://linked.open...riv/jazykVysledku
http://linked.open.../riv/klicovaSlova
  • pig, carcass, lean meat proportion, evaluation (en)
http://linked.open.../riv/klicoveSlovo
http://linked.open...odStatuVydavatele
  • CZ - Česká republika
http://linked.open...ontrolniKodProRIV
  • [74BD46FECACC]
http://linked.open...i/riv/nazevZdroje
  • Czech Journal of Animal Science
http://linked.open...in/vavai/riv/obor
http://linked.open...ichTvurcuVysledku
http://linked.open...cetTvurcuVysledku
http://linked.open...UplatneniVysledku
http://linked.open...iv/tvurceVysledku
  • Pulkrábek, Jan
  • Vítek, Martin
  • Vališ, Libor
http://linked.open...n/vavai/riv/zamer
issn
  • 1212-1819
number of pages
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